Caramelised pineapple

Name: Caramelised pineapple
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 1 large, ripe pineapple; 4 passion fruit; Juice of 1 orange; 4 tbsp. light muscovado sugar

A quick and easy dessert that will have guests drawling over the sugary aromas alone!

By The GH Kitchen TeamPublished: 05 April 2004

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Food, Dishware, Serveware, Tableware, Plate, Cuisine, Ingredient, Dish, Produce, Comfort food,

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Yields:

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Ingredients

1 large, ripe pineapple
4 passion fruit
Juice of 1 orange
4 Tbsp. light muscovado sugar

Directions

1. Step 1
  Use a sharp knife to cut the top and tail off the pineapple. Stand the fruit on a board and cut away all the peel, slicing from top to bottom. Slice the flesh into 12 rounds, then cut each in half.
2. Step 2
  Preheat the grill. Halve the passion fruit and spoon the juice and seeds into a sieve resting over a bowl. Stir well to extract the juice. Discard the seeds, then add the orange juice to the bowl.
3. Step 3
  Lay half the pineapple slices in a single layer on a baking sheet, then sprinkle with half the sugar and half the fruit juice. Grill for around 2-3min until the sugar begins to bubble and caramelise, then spoon the pineapple and juices into a dish. Grill the rest of the pineapple with the remaining sugar and juice.
4. Step 4
  Put three pieces of pineapple on each serving plate with some of the cooking juices. Delicious served with a scoop or two of mango sorbet.
  
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Per Serving:

Calories: 120
Total carbs: 31 g
Sugars: 8 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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